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  1. ron50

    My night from Heck with a Corned Beef Brisket

    It's what this forum is about, people helping people. and don't be so hard on yourself. Briskets aren't easy and if you were able to eat it, that's a success in my book!
  2. ron50

    my otbs

    Perhaps but I'm sure Brian's priority right now isn't re-establishing everyone's green tiles. And anyone can make a valuable contribution here, regardless of the number of green tiles or posts they have made here. I'm sure the data transfer alone was a tremendous amount of work on Brian's...
  3. ron50

    SMF information

    Glad to see SMF back up and running. Good job!
  4. ron50

    what happened to the forum ?

    Unfortunately this happens occasionally. I'm not an adminstrator, only Jeff and Dutch are, so they could speak on the specifics as to why it happens. No major meltdowns on the way from what I can see.
  5. ron50

    Fatties turned out just fine

    Nice job, they do look good!
  6. ron50

    Looking for a GREAT chili recipe.

    http://www.smokingmeatforums.com/for...7s+chili+verde
  7. ron50

    Greetings from Florida

    Welcome to the forum. Nothing wrong with propane, tons of great Q is made on this site every week with it.
  8. ron50

    Smoke ring throughout the meat?

    Yes you should be. The meat shouldn't stay in the temperature range for much more then 4 hours. I'd especially worry with pork and poultry. Food borne bacteria thrive in that temperature range. That is why people people smoke in the 225-250 temperature range as it allows the meat to get to 140...
  9. ron50

    Smokin the cheese

    80 is fine. For cold smoking, no heat is needed, just the smoke.
  10. ron50

    Smoking halibut for a vegetarian

    Fish is meat. Most vegetarians will not eat it.
  11. ron50

    Stroke

    Welcome back! Keep the smoke rollin.
  12. ron50

    Tough Ribs

    Most smoker thermometers are inaccurate. The Camp Chef Smoke Vault seems to be the excpetion. Mine was accurate to within 2 degrees which is pretty good.
  13. ron50

    first smoke on new (to me) WSM w/qview

    Everthing looks fantastic. Good job! I love my WSM as well.
  14. ron50

    North Florida Gathering

    I'm sure a good time will be had by all. Have several cold beverages for me.
  15. ron50

    i havent been around in a while

    Best of luck to you. You sound like you have a good handle on this. You have a direction. The rest will just take time. For life, just as in smoking, slow and steady wins the race.
  16. ron50

    145* or 165*

    There is no right or wrong. By applying the foil you are stopping the smoke from hitting the meat. If you like it smokier foil later and vice versa. I like it smokey, I don't foil until it gets to 195 and I am ready to put it in the cooler.
  17. ron50

    Help please

    I've had much longer stalls, 2 hours is usually a given, 3 or 4 hours not uncommon. Patience grasshopper and you will be rewarded.
  18. ron50

    Is it mini meatloaf or stuffed peppers? qview

    Stuffed peppers on the smoker are the best! Looks great.
  19. ron50

    GOSM with a Smoke Pistol

    MMMM I like. Peppers and cheese. I love that combination.
  20. ron50

    Cheese and more

    No worries. Good thing we got plenty of choices so everyone is happy!
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